Chips and dip are mmm good. . . . but the fat and calories in the chips are mmmm not. But this doesn’t mean you can’t dip your chips with the best of them. You just have to make them yourself. And while you’re at it, why don’t you make those whole wheat chips?
Baked Wheat Tortilla Chips
Ingredients
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I would . . . |
You could . . . |
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6 whole wheat, soft-taco-size tortillas |
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Cooking spray |
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Salt, cumin, and chili powder to taste |
any spices you like |
Preheat oven to 350 degrees. Cut each tortilla into 8 triangles by cutting the tortilla in half, halving the halves, and halving the quarters. Arrange tortillas on two baking sheets covered with cooking spray. Sprinkle tortillas with salt, cumin, and chili powder to taste. Bake for approximately 17 minutes until the chips begin to curl away from the baking sheet. Serve with a dip of your choice (may I suggest Creamy Basil Pesto Dip?)
Yield
3 cups
Recipe Extras
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Sex It Up By: |
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Adding |
ancho chile powder, lime juice |
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Calling it |
Whole Wheat Crisps |
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Cooking Tip: |
You can use a pizza cutter to make quick work of cutting the tortillas. |
